Peas with Prosciutto (Pisellial Prosciutto) recipe
information
This dish is Roman in origin although it is found throughout Italy now. Use fresh pet its pois if at all possible; frozen if necessary. It can be served as a vegetable accompaniment or as an hors d'oeuvre, with lots of crusty bread.
ingredients
50 g (2 oz) 4 Tbs Butter
1 Small onion, finely chopped
1/2 kg (1 lb) Fresh peas, weighed after shelling
Salt and pepper to taste
50 ml (2 fl oz) 1/4 cup Chicken stock
175 g (6 oz) Prosciutto, cut into strips
1 Small onion, finely chopped
1/2 kg (1 lb) Fresh peas, weighed after shelling
Salt and pepper to taste
50 ml (2 fl oz) 1/4 cup Chicken stock
175 g (6 oz) Prosciutto, cut into strips
method
1. Melt the butter in a saucepan. Add the onion and fry until it is soft. Stir in the peas, seasoning and stock, and bring to the boil.
2. Reduce the heat to low and simmer the peas for 8 to 10 minutes, or until they are just tender.
3. Add the prosciutto strips and simmer the mixture for a further 3 minutes, stirring from time to time.
4. Transfer the contents of the pan to a warmed serving dish.
5. Serve at once.
2. Reduce the heat to low and simmer the peas for 8 to 10 minutes, or until they are just tender.
3. Add the prosciutto strips and simmer the mixture for a further 3 minutes, stirring from time to time.
4. Transfer the contents of the pan to a warmed serving dish.
5. Serve at once.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
